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5
from 1 vote
Instant Pot Incredible Chicken Thighs
A great idea to prepare chicken thighs for a weeknight meal!
Course
Main Course
Cuisine
Thai
Prep Time
10
minutes
minutes
Cook Time
21
minutes
minutes
Total Time
31
minutes
minutes
Servings
4
Calories
318
kcal
Author
Corrie
Ingredients
1
tablespoon
olive oil
2
garlic clove
minced
4 (4-ounce)
skinless, boneless chicken thighs
to taste
Salt and freshly ground black pepper
½
cup
sugar-free tomato sauce
¼
cup
low-sodium soy sauce
2
tablespoon
Erythritol
2
tablespoon
fresh lemon juice
1
tablespoon
arrowroot starch
1
tablespoon
water
2
tablespoon
fresh basil
chopped
Instructions
Place the oil in the Instant Pot and select “Sauté”. Then add the garlic and cook for about 1 minute.
Add chicken and sprinkle thighs, salt and black pepper and cook for about 5 minutes or until browned from all sides.
Select “Cancel” and stir in tomato sauce, soy sauce, and Erythritol and lemon juice.
Secure the lid and cook under “Manual” and “High Pressure” for about 10 minutes.
Select “Cancel” and carefully do a Quick release.
Meanwhile, in a small bowl, dissolve arrowroot starch in water.
Remove the lid and select “Sauté”.
Add arrowroot starch mixture, stirring continuously. Cook for about 4-5 minutes, stirring continuously.
Select “Cancel” and serve hot with the garnishing of basil.
Nutrition
Calories:
318
kcal
|
Carbohydrates:
4
g
|
Protein:
44
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
215
mg
|
Sodium:
733
mg
|
Potassium:
592
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
107
IU
|
Vitamin C:
1
mg
|
Calcium:
28
mg
|
Iron:
2
mg